Description
Hearty sweet potato black bean chili blends robust southwestern flavors with comforting warmth. Packed with protein and spices, this dish delivers a satisfying meal that connects bold ingredients into a culinary celebration you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cans (15 ounces) black beans, drained and rinsed
- 1 large sweet potato (about 1 pound), diced
- 1 can (15 ounces) fire-roasted diced tomatoes (with juices)
- 2 cups water or vegetable broth
- 1 can (6 ounces) tomato paste
Spices and Seasonings:
- 1.5 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1 teaspoon dried oregano
- 1 teaspoon pink salt
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Aromatics and Additional Ingredients:
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1 can (4 ounces) diced green chilies
Optional Toppings:
- Diced avocado
- Cilantro
- Tortilla strips
- Diced onion
- Diced jalapeno
- Vegan sour cream
Instructions
- Warm olive oil in a spacious cooking vessel over medium temperature, creating a foundation for the chili’s aromatic base.
- Introduce diced onions and transform them to a translucent state, developing a sweet and soft texture within approximately 5 minutes.
- Incorporate minced garlic and a medley of spices – chili powder, cumin, oregano, and optional garlic and onion powder – allowing the fragrant blend to bloom and intensify for 1-2 minutes.
- Combine diced sweet potatoes, hearty black beans, fire-roasted tomatoes, concentrated tomato paste, zesty green chilies, and liquid (water or broth) into the pot, ensuring all ingredients are thoroughly integrated.
- Elevate the mixture to a rolling boil, then gently reduce the heat, allowing the chili to simmer and meld flavors for 25-30 minutes until sweet potatoes reach a tender consistency.
- Fine-tune the seasoning with salt, calibrating the flavor profile to personal preference.
- Ladle the robust chili into serving bowls and embellish with selected complementary toppings for added texture and visual appeal.
Notes
- Swap olive oil with coconut or avocado oil for different flavor profiles and healthier cooking options.
- Roast sweet potatoes beforehand to intensify their natural sweetness and add deeper caramelized notes to the chili.
- Use low-sodium vegetable broth to control salt content and create a lighter, more balanced dish for those watching sodium intake.
- Enhance protein content by adding quinoa or additional beans like kidney or pinto for more nutritional variety and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg